The use of food additives and ingredients in the production of canned meat and vegetable products

Abstract

The use of fiber in canned meat and vegetable products, especially when using fatty raw materials, improves organoleptic characteristics, i.e. reduces the taste of fat, and also significantly reduces the cost of finished products. Vegetable fibers are used as a functional ingredient to improve the structure, reduce rejects, and significantly reduce the calorie content of the product. The addition of just 2% of dietary fiber significantly increases the water binding rate in the food system. Dietary fiber opens up opportunities to preserve traditional recipes and technologies while maintaining the stable quality of the finished product with reduced calories and not using food additives with the E index. Modern technologies widely use structural polysaccharides of brown seaweed - alginates, which are also representatives of dietary fiber, however, in addition to prebiotic properties, they are able to bind and remove strontium and cesium radionuclides from the body, i.e., have a pronounced radioprotective effect.